102 Report oF THE CHEMIST OF THE 
The following table gives the results of analyses of these cheeses 
at different intervals: 
TABLE VIII.—SHowi1ne RESULTS OF PROTEOLYTIC CHANGES IN 
CoTTaAGE CHEESE. 
| PERCENTAGE OF NITROGEN IN CHEESE EX- 
PRESSED IN FORM OF 
<Ahe SA en | Total Milk- 
o.of | Age of cheese nitro- | | sugar 
experi- | when analyzed. | gen in Witenes Perepite| Ae in 
ment. | cheese. | Casein cali EIEN, Amide 5 cheese. 
| = caseo- * nia 
| . Tecine nitro- | ses and eae | com- 
ae ; gen. pep- | Oe ea pounds 
tones 
eee | 2 ls Ceeeees as ' 
1" | : 
| Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per et. 
1 Fresh 2.08 11.54 Sele a he 2.40 0 3.74 
1 4 days 2.01 8.96 | 3.28 1.30 2.00 0 3.80 
1 | 10 days 1.99 10.05 | S102 0.00 0.00 0 3.72 
i) 15 days PeOw 9.18 3.00 2.03 0.97 0 3.72 
1 18 days | 1.98 9.60 3.03 2.02 1.01 0 3.68 
1 21 days 2.08 9.62 2.89 0.00 2.89 0 3.68 
2 Fresh 1.88 2:66 | ‘3.40 1.28 2.13 0 PAS (24 
2 5 days 1.90 PA 5.26 0.53. | 4.74 0 2.90 
2 8 days 1.92 Bene pete 1.04 | 4.69 0 2.92 
2 14 days | 1.90 3.16 yaya?) 1.05 | 4.74 0 2.88 
3 Fresh len. ek 4.53 4.53 1.81 2.72 0 2.60 
3 5 days | 2.25 Dae 5.30 Sale 2.22 0 2.64 
3 8 days 2.14 2.80 | 5.60 1.87 3.74 0 2.68 
3 14 days Hr 2218 2.75 6288" | Bare 4,13 0 2.72 
4 Fresh 2.22 2.25 | 4.96 0.00 0.00 0. | 3.32 
4 5 days Dae 2s: 5.98 | 3.42 2.56 0 3.36 
4 8 days | Dae 1.72 5.58 | | 3.86 0 3.32 
4 | 14 days 2.40 2.08 5.83 | 2:08: || 3d 0 3.32 
5 Fresh 1.98 2.02 505; || lO 2.02 0) 3.48 
5 3 days 2:10} 2.38} 5.72 | 2.86} 2.86 0 3122 
5 7 days 2.05 1.95 6.34 | 2.93 3.41 0 3.08 
5 10 days 1.98 | Doo 7.58 4.04 | 3.54 0 | 3.00 
5 14 days 1.90 | 2.64 | 7.90 | 3.26 | 2.64 0 2.84 
5 17 days 1.92 | 2.60 | S38 a et 2.60 0 2.80 
5 21 days 1.98 | 3.03 8.08 5.56 | 2.52 0 2.80 
| : | | 
6 Fresh 3.34 2.69 3.29 | 1.80 | 1.49 0 2.80 
6 | 3 days 3.49 2.29 4.01 2.58 1.43 0 2.76 
6 | 7 days 3.56 2 D3 4.21 2220" | 1.96 0 2.68 
6 | 10 days 3.29 Pmt Ib 4.86 2).74 DAT 0 2.68 
6 | 14 days 3.28 | 2.44 4.57 3.05 1.52 0 2.60 
6 17 days Sco 2.39 5.08 3.28 | 1.80 0 2.60 
6 21 days 3.22 | 1.24 5.28 | 3.42 1.86 0 2.64 
vf Fresh Sn204 Pep es) 4.91 | Saath 1.54 | 0 2.39 
7 4 days 3.44 2.30 4.94 3.49 1.45 | 0 2532 
i 7 days Speen ORES: 5.50 3.06 2.44 0 2.36 
7 ll days | 3.35 1.79 5.37 Seog me a2ess 0 2.24 
7. 14days | 3.36 | 2,08 | 5.95 | 4.47| 1.48 | 0 2.20 
a | 18 days | 3.42 | 2.92 | 7.02 4.97 2.05 0 2.38 
| | { 
A careful study of the results embodied in Table VIII indicates 
that the increase of soluble nitrogen compounds was very slight. 
In experiments 1 to 4, the only proteolytic enzymes were those 
present in the milk, while in experiments 5 to 7 we had rennet- 
enzyme in addition. The only case in which the rennet appeared 
to have any influence at all was in experiment 5 as compared 
